Banofee Chocolate Pavlova
Cooking for Love
Preheat the oven to 200°C.
To make the meringue base, rub a mixing bowl or the bowl of a hand mixer with a slice of lemon.
Add the egg whites and whisk with an electric hand mixer or stand mixer until it holds soft peaks. With the mixer on medium speed, gradually add the sugar in.
Add salt into the mixture, then whisk some more for about 5-10 minutes, or until the meringue mixture turns glossy and stiff.
Sift the cocoa powder over the top of the meringue and add the grated chocolate. Using a rubber spatula, fold in gently until chocolate is evenly distributed. Be sure to scrape along the sides and bottom of the bowl.
Line a baking tray with baking paper or a silicone baking mat and drop dollops of meringue into a 23cm circle. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc – as those peaks will turn into crunchy bits!
Put the meringue in the oven, immediately turning the heat down to 100°C. Bake for 2 hours 30 minutes or until it’s firm and crispy on the outside.
Turn off oven and leave pavlova to gradually cool down in the oven with the door opened.
To make the Salted Caramel Sauce, combine all the ingredients in a saucepan over a low heat and stir until sugar has dissolved, then turn the heat up to medium, and cook for 3-5 minutes, until thick and syrupy. Set aside to cool.
When ready to assemble, place the meringue on a serving plate.
Whip the double cream until thick and fluffy, and spoon it on top of the meringue.
Drizzle the Salted Caramel Sauce over the whipped cream, allowing it to trickle down the sides a little. Top with sliced bananas and an extra sprinkling of sea salt.